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Montego Bay Shrimp and Bean Salad

3/4 cup water
1/2 cup light coconut milk
1/2 cup uncooked rice
8 to 12 ounces cooked peeled, deveined shrimp
1 can (15 ounces) Blackeyes or Pink beans or 1 1/2 cups cooked dry-packaged Blackeyes or Pink beans, rinsed, drained
1 cup cubed fresh or jarred mango
1/2 cup cubed cucumber
1/4 cup chopped red bell pepper
2 tablespoons thinly sliced green onions and tops
1/4 to 1/2 cup finely chopped cilantro
Coconut Dressing (recipe follows)

1. Heat water and coconut milk to boiling in medium saucepan; stir in rice. Reduce heat and simmer, covered, until rice is tender and liquid absorbed, about 20 minutes. Cool.
2. Combine rice and remaining ingredients, except Coconut Dressing, in salad bowl. Pour Coconut Dressing over and toss.

Makes 4 servings (about 1 cup each).

Coconut Dressing

1/4 cup light coconut milk
2 tablespoons fat-free honey-Dijon dressing
1 1/2 teaspoons lime juice
2 to 3 teaspoons granulated sugar

Mix all ingredients.

Makes about 1/3 cup.

Nutrient Information Per serving: Calories 302; Fat 7g; % Calories from Fat 19; Potassium 804mg; Carbohydrate 52g; Folate 158mcg; Sodium 952mg; Calcium 93mg; Protein 12g; Dietary Fiber 13g; Cholesterol 0mg

Recipe provided courtesy of The Bean Education & Awareness Network.